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Breakfast

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Breakfast

Kung Pao Popcorn Fried Chicken

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Kung Pao Popcorn Fried Chicken
Kung Pao roughly translates as "palace guardian", so named after an official governor of the Sichuan province during the late Qing dynasty. As with many dishes this has travelled the world, leaving the names meaning on the wayside, relentlessly morphing on its voyage to suit the palates of the countries it's passing through, just about hanging onto the peanut and Shaoxing rice wine vestments of its Imperial Chinese youth. Our version fries the chicken in batter to make in extra delicious.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Marinade
  • 5 eggs, white only
  • 100ml soy sauce
  • 100ml rice vinegar
  • 5 chicken breasts, cut into roughly 2cm chunks
  • 200g cornflour
  • 200g plain flour
  • 50g sugar
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 litres groundnut oil
Sauce
  • 2 tbsp groundnut oil
  • 5m ginger, finely diced
  • 5 cloves garlic, finely diced
  • 2 tbsp mild chilli flakes
  • 3 tbsp Shaoxing rice wine
  • 50ml light soy sauce
  • 50ml dark soy sauce
  • 1 tbsp ground pepper (Sichuan if you can get some!)
  • 1 tbsp corn flour
  • 2 tbsp water
Instructions
  1. Whisk the egg whites, soy and vinegar together and add the chicken - the mixture is a little gross at this stage but persevere - the egg whites are perfect for making the flour stick to the chicken later on in the recipe.
  2. Cover with clingfilm and leave in the fridge for at least an hour or two.
  3. Meanwhile, whisk together corn flour and plain flour and add salt and pepper.
  4. Heat the oil to 175°C/360°F. In batches toss the drained chicken pieces in the flour - if there are a few drips and craggy bits fear not, as these will make the chicken really crunchy at the end.
  5. Cook for around ¾ minutes, until golden and crisp, then place to cool on a rack above some kitchen towel.
  6. Meanwhile, fry the ginger and garlic in hot oil in the wok until fragrant. Add the two soy sauces and the rice wine and stir to mix together. Add the sugar, salt and pepper. In a small bowl mix the cornflour with water to make a slurry, then add this to the sauce. Bring to a simmer and thicken before adding the chicken and stirring to glaze.
  7. Serve hot with rice, thinly sliced spring onions and crushed dry roasted peanuts.

Watch the recipe video here:

Kung Pao Popcorn Fried Chicken

Kung Pao Popcorn Fried Chicken

Posted by Twisted on Tuesday, June 12, 2018

Breakfast

Half Baked Ice Cream

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Half Baked Ice Cream Bombs
Take "ooey-gooey" to the next level with these half baked ice cream bombs.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pan of boxed brownies, prepared according to package directions
  • 1 pint cookie dough ice cream
  • ½ cup chocolate hazelnut spread
  • 12 ounces semisweet chocolate chips
  • ⅓ cup coconut oil
  • ½ cup toffee bits
  • Whipped cream
  • Caramel drizzle
Instructions
  1. Line a muffin tin with 6 individual pieces of plastic wrap. Remove whole baked brownie from the pan and place on a cutting board. Trim off crisp edges. Cut into 6 equal rectangles. Using a rolling pin, gently roll out the brownie squares so that each is about ¼ inch thick. Press into plastic wrap muffin tins, leaving overhang on the sides.
  2. Working quickly, scoop out 6 portions of ice cream and place into brownies. Use a spoon to make a small indentation in the center of each ice cream scoop. Spoon about a tablespoon of chocolate hazelnut spread into each. Use the plastic wrap to help you wrap the brownie overhang over the top. Place pan in the freezer for at least 3 hours or overnight.
  3. In a microwavable medium mixing bowl, melt the chocolate chips and coconut oil in the microwave in 15-second increments, stirring between each until the chocolate is fully melted. Stir in the toffee bits.
  4. Prep a baking pan with wax paper. Remove the frozen brownie bombs from the freezer, and dip each brownie-coated ice cream ball into the melted chocolate mixture until thoroughly coated. Once coated, place on wax paper and chill in the freezer until chocolate has set. Serve with whipped cream and caramel sauce. The ice cream bombs will keep in the freezer for up to 3 months.

Watch the recipe video here:

Half Baked Ice Cream Bombs

Oh honey, you dropped something – your jaw.Taste for Yourself: taste.md/2G5wRfW

Posted by Tastemade on Sunday, June 17, 2018

Breakfast

Ham And Cheese French Toast Roll-Ups

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Ham And Cheese French Toast Roll-Ups
Communal breakfasts dishes are fun and make breakfast/brunch even easier to host. These ham and cheese roll ups can be prepped the day before and baked in the morning. They're delicious and the flavour combos are endless!
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 loaf white bread
  • 2 cups grated cheddar cheese
  • 1 cup finely chopped ham
  • 2 tbsp chopped chives, plus extra for garnish
  • ½ tsp pepper
  • 3 eggs
  • ½ cup milk
  • ½ tsp salt
  • ½ tsp pepper
  • 1 -2 cups grated parmesan cheese
Instructions
  1. Mix together cheddar cheese, ham, chives and pepper.
  2. Cut crusts off bread and roll flat with a rolling pin. Spread about 2 tbsp of mix and flatten slightly on the bread. Roll into a tight log and then cut in half. Set aside.
  3. Mix together eggs, milk and remaining salt and pepper.
  4. Dip each roll into egg mix then roll in grated parmesan. Arrange in a spring form pan.
  5. Pour any remaining egg mix over top. Cover and let sit int he fridge for 30 minutes.
  6. Bake for 30-40 minutes at 180ºC (350ºF).
  7. Garnish with chives. Enjoy!

Watch the recipe video here:

Ham And Cheese French Toast Roll-Ups

Ham And Cheese French Toast Roll-Ups

Posted by Twisted on Monday, June 18, 2018

Breakfast

Lemon Meringue Pie

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Lemon Meringue Pie
The classic fave gets prettified with a flower meringue topping.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 pie crust
  • ⅔ cup sugar
  • 3 eggs
  • Zest and juice of 5 lemons
  • ¼ cup cornstarch
  • ½ cup cold butter, cubed
  • For the meringue:
  • 3 egg whites
  • ¾ cup sugar
  • 4 tablespoons water
Instructions
  1. Bake the pie shell for 20 minutes at 350 degrees F using dried beans or pellets to prevent the dough from puffing up as it bakes.
  2. Make the cream filling: In a bain-marie (water bath), whisk the eggs with the lemon juice, the sugar and the cornstarch. Once it thickens, remove from heat and add the butter. Pour the cream filling into the pie shell.
  3. Make the meringue: Boil the water and sugar to 244 degrees F; pour onto the whites while whisking until soft peaks form. Pour the meringue into a piping bag, garnish the pie with the meringue, then caramelize it with a culinary torch or use the broiler.

Watch the recipe video here:

Lemon Meringue Rose Tart

OKAY Tastemade France ??, we see you. We see you ?Taste for Yourself: taste.md/2he9lFL

Posted by Tastemade on Monday, June 18, 2018

Breakfast

Creamy Chicken & Broccoli Bowties

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Creamy Chicken & Broccoli Bowties
The cream cheese alfredo is delicious.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 12 oz. bowties
  • 1 head broccoli, cut into florets
  • 1 tbsp. extra-virgin olive oil
  • 2 boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 1 c. milk
  • ½ c. freshly grated Parmesan
  • 6 oz. cream cheese, softened
  • 3 cloves garlic, minced
  • Crushed red pepper flakes, for garnish
Instructions
  1. In a large pot of salted boiling water, cook bowties according to package directions until al dente. During the last 2 minutes of cooking, add broccoli and cook until bright green. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add chicken breasts and season with salt and pepper. Cook until golden, 8 minutes per side. Transfer to a plate to let rest, then thinly slice.
  3. Add milk, Parmesan, cream cheese, and garlic to skillet and let melt and thicken, stirring occasionally. Season with salt and pepper.
  4. Add cooked bowties and broccoli and chicken to skillet and toss until completely combined.
  5. Garnish with crushed red pepper flakes and serve.

Watch the recipe video here:

How To Make Chicken & Broccoli Bowties

Chicken & Broccoli Bowties uses the best low-fat cooking hack.Full recipe: http://dlsh.it/yGbVVFD

Posted by Delish on Friday, June 15, 2018

Breakfast

Berry Dome Cake

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Berry Dome Cake
Not only is this moist, fruit-filled cake berry yummy, but it's incredibly gorgeous too.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 1 ready-made Swiss Roll
  • Blueberry sauce:
  • 100 grams blueberries
  • 30 grams sugar
  • ½ tablespoon lemon juice
  • Yogurt mousse:
  • 400 grams yogurt
  • 200 grams whipped cream
  • 50 grams sugar
  • ½ tablespoon lemon juice
  • 5 grams gelatin (sprinkle over 20 grams water in a small bowl)
  • Garnish:
  • 14 strawberries
  • Mint leaf
Instructions
  1. Wash and hull strawberries and set to the side.
  2. Strain yogurt of excess water (should result in 200 grams of thick yogurt).
  3. Slice Swiss Roll into 5mm thick pieces.
  4. Line a bowl with plastic wrap. Arrange the cake slices to cover the bowl, trying not to leave any large gaps between slices.
  5. In another bowl, combine ingredients for the blueberry sauce. Lightly cover with plastic wrap and microwave for 2 minutes at 600 watts. Set aside to cool.
  6. Get another bowl and combine strained yogurt, sugar and lemon juice. Microwave 20 seconds at 600 watts. Add in gelatin and mix well. Gently fold in whipped cream. Pour mixture into the large cake-lined bowl.
  7. Pour in half the blueberry sauce and give it a quick mix. Push strawberries into the mixture and top off with the remaining slices of cake. Refrigerate for 3-4 hours.
  8. Invert onto a serving plate and serve with blueberry sauce and garnish with mint.

Watch the recipe video here:

Berry Dome Cake

This is heaven on a plate.Taste for Yourself: taste.md/2sW0CMsWe're celebrating Tastemade Japan​, ALL WEEK LONG. #TMSpintheGlobe

Posted by Tastemade on Saturday, June 16, 2018

Breakfast

Tuscan Chicken Potato Lasagna

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Tuscan Chicken Potato Lasagna
TUSCAN CHICKEN POTATO LASAGNA
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 3 chicken breasts
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp oil
  • 2 tbsp butter
  • 3 cloves garlic, crushed
  • 2 tbsp flour
  • 600ml chicken stock
  • 300ml double cream
  • 200g drained and chopped sundried tomatoes
  • 150g spinach, cooked and drained
  • 50g parmesan, grated
  • 1 tbsp Italian herb seasoning
  • 6 or so smallish potatoes, unpeeled
  • 18 sheets of mozzarella
Instructions
  1. Preheat the oven to 180°C360°F.
  2. Coat the chicken breasts with the paprika, salt, pepper and oil. Fry them in a hot pan until browned on both sides, then oven bake for a further 5 minutes until cooked through. Shred with two forks.
  3. Meanwhile, heat the butter until foaming and fry the garlic. Add the flour and stir, cooking for a further minute. Pour over the chicken stock gradually, beating it in with a wooden spoon each time to make a thick sauce.
  4. Pour in the double cream and stir everything together, then add the sundried tomatoes, cooked spinach, parmesan and Italian herbs. Add the cooked chicken and take off the heat.
  5. Using a mandolin or a sharp knife slice the potatoes as thinly as possible. Lay them in an even layer along the bottom of a greased lasagna dish. Top with a layer of mozzarella slices and spread a third of the cream chicken mix on top. Repeat three times, finishing with a layer of the cheese.
  6. Bake for around one and a half hours until cooked through.

Watch the recipe video here:

Tuscan Chicken Potato Lasagna

Tuscan Chicken Potato Lasagna

Posted by Twisted on Sunday, June 17, 2018

Breakfast

Chicken in Bread

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Chicken in Bread
So many layers of savory goodness! Why doesn't all bread come stuffed with meat and cheese?
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
Brine:
  • 4 cups water
  • ½ cup brown sugar
  • ¼ cup kosher salt
Bread:
  • 2½ teaspoons dry active yeast
  • 2 teaspoons white sugar
  • 1¼ cups warm water
  • 2½ cups all-purpose flour
  • 1 tablespoon kosher salt
Chicken:
  • 1 whole organic chicken, deboned
  • 4 tablespoons salted butter
  • 3 tablespoons chopped rosemary
  • 3 tablespoons chopped thyme
  • 8 ounces ham
  • 10 ounces sliced Swiss cheese
  • Salt and pepper, to taste
Instructions
  1. In a wide, shallow dish, combine brine ingredients.
  2. Place the deboned chicken in the brine and place in the fridge for at least 2 hours.
  3. In a large mixing bowl, mix yeast, sugar and warm water. Let sit for 10 minutes until the yeast has activated. Add in the flour a little at a time, making sure to incorporate before adding more. Add the salt, cover bowl with a kitchen towel, and let rise in a warm place for an hour or until doubled in size.
  4. When dough has doubled in size, remove onto a floured surface and delicately shape into a ball, return to bowl, and allow to rise once more until doubled in size, about an hour.
  5. Remove the chicken from the brine and thoroughly pat dry. Mix the butter with the herbs and press underneath the skin of the chicken. Season with salt and pepper inside and out. Stuff chicken with ham and cheese slices.
  6. Preheat oven to 360 degrees.
  7. After dough has doubled in size again, remove from bowl and place on a floured surface. Lightly stretch the dough (this should be very easy) to a 1 foot by 1 foot square. Delicately lay the dough over a 9 by 13 pan, place the chicken in the center of the dough, and fold the dough over starting from one corner and working your way around, sealing with a little water as you go.
  8. Bake for 1½ hours. Move loaf to cutting board, slice and serve.

Watch the recipe video here:

Whole Chicken IN Bread

Serious Question: Why doesn't all bread come stuffed with meat & cheese?Taste for Yourself: taste.md/2JFOh8F

Posted by Tastemade on Sunday, June 10, 2018

Breakfast

S’mores Crunchwrap

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S'mores Crunchwrap
If I've learned anything at Delish, it's that there's nothing you can't crunchwrap. Don't get me wrong, the OG Taco Bell formula is perfect. But so is our chicken parm, buff chick, and, now, s'mores.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • 4 large flour tortillas
  • 4 c. mini marshmallows
  • 4 (2-oz.) chocolate bars (such as Hershey's)
  • 8 graham crackers
  • Butter, for frying
  • 1½ c. cinnamon-sugar
Instructions
  1. To make each crunchwrap, lay one flour tortilla on a clean surface. Scatter marshmallows into the center, leaving about a 2” wide border around the center. Top marshmallows with graham crackers. Top graham crackers with chocolate.
  2. Tightly fold the edges of tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwrap so the pleats are on the bottom and they stay together. Repeat with remaining ingredients to create 3 more crunchwraps.
  3. In a large nonstick skillet over medium-high heat, melt about a tablespoon of butter. Add crunchwrap, pleated side-down, and cook until golden, about 2 minutes. Flip crunchwrap and cook until golden on other side, about 3 minutes more.
  4. Remove from heat and immediately toss in cinnamon-sugar.
  5. Repeat with remaining crunchwraps, wiping skillet clean and adding more butter as necessary.
  6. Cut in half and serve immediately.

Watch the recipe video here:

How To Make A S'mores Crunchwrap

This S'mores Crunchwrap is like nothing you've EVER seen ?Full recipe: http://dlsh.it/aBJkluN

Posted by Delish on Monday, June 11, 2018

Breakfast

Campfire Queso

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Campfire Queso
Let's be real, everyone loves Velveeta. The only way to make it better is by adding sausage and beer.
Author:
Cuisine: American
Recipe type: Breakfast
Ingredients
  • ½ lb. hot Italian sausage
  • ½ c. beer (such as pale ale)
  • 16 oz. Velveeta, cut into 1" cubes
  • 2 c. shredded pepper jack
  • ½ (10-oz.) can Rotel tomatoes
  • Freshly chopped cilantro, for serving
  • Sliced jalapeño, for serving
  • Tortilla chips, for serving
Instructions
  1. In a medium or large cast-iron skillet over a campfire, cook sausage, breaking up with a wooden spoon, until golden and no longer pink, 5 minutes. Pour over beer and deglaze skillet.
  2. Reduce 3 minutes, then add Velveeta, pepper jack, and Rotel and stir until melty and combined.
  3. Garnish with cilantro and jalapeño before serving with tortilla chips.

Watch the recipe video here:

How To Make Campfire Queso

Campfire Queso is the cheesiest, meltiest app you'll make this summer.Full recipe: http://dlsh.it/ngkhz01

Posted by Delish on Monday, June 11, 2018